During our evening meals classes, I’m often been asked about cheaper cuts of meat that are great in a slow cooker. I think the humble lamb forequarter chop is understated. Sure it has bones, and one chop is usually too big for one child. However if you cook them like this, they just fall off the bone. A slow cooked lamb curry, gives you a range of serving options, with rice or couscous, or mash potato and vegetables.
You can use a mild or hot curry powder, depending on your preference. Either way, this dish has loads of flavour.
I always brown the meat and onions when I’m making a dish like this, as it helps boost that umami flavour. I know some of don’t have time for browning and deglazing and will want to simply put it all in the slow cooker. If so, you could compensate by adding a Continental chicken or vegetable stock pot.
Slow cooked lamb curry
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- Slow cooker (or something else suitable for a long slow cook)
- 4-6 lamb chops Forequarter for super tender
- 2-3 tablespoons vegetable oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 Tablespoon of grated fresh ginger
- 1 Tablespoon curry powder or according to taste Use mine if you have the recipe but any you like
- Salt and freshly ground pepper
- 1/4 teaspoon turmeric powder
- 1 teaspoon garam masala use my white garam masala or any you like
- 1 tin tomatoes Annalisa is my fav
- 2 medium size potatoes peeled and cut into small portions
- Handful frozen peas
- Salt for seasoning
Slow cooker Method:
- Brown the chops well in a frypan with the oil then remove and set aside in the slow cooker
- Add the onion and cook on medium until you see a little colour. Then add the spices and salt. Deglaze the pan with the can of tomatoes, and scrape up any bits left on the bottom of the pan. Add to the slow cooker.
- Add the remainder of the ingredients to the Slow cooker and set as your slow cooker instructions state.
- Brown the chops well in a frypan with the oil then remove and set aside
- Add the onion stir for a minute or so then add the garlic and ginger. Stir for 30 seconds or so.
- Add the spices, salt and a tin of tomatoes and the potatoes.
- Cook on a low simmer until the lamb is falling off the bone around 1.5 to 2 hours. 15 minutes before serving add the frozen peas stir in and allow to heat up.
Want to know more?
You could serve the slow cooked lamb curry with any one of these….